{"id":40897,"date":"2026-09-23T14:00:45","date_gmt":"2026-09-23T10:00:45","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/a-trip-to-italy\/"},"modified":"2026-09-23T14:00:45","modified_gmt":"2026-09-23T10:00:45","slug":"a-trip-to-italy","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/a-trip-to-italy\/","title":{"rendered":"A Trip to Italy\u2026"},"content":{"rendered":"

What if we took a tour of Italy without leaving Mauritius? On September 13, L\u2019Artigiano participated in \u201cA Taste of Italy: Italiano in cucina,\u201d an event held at Voil\u00e0 Bagatelle centered on the Italian language, cuisine, and craftsmanship. It was a culinary immersion designed for professionals in the hotel and restaurant industries. <\/b><\/b><\/p>\n

From language to products, it was just a short step\u2026 or rather, just a few bites! Organized by the Italian Cultural Institute in Pretoria, under the patronage of the Italian Consulate in Mauritius and with the support of Websun Academy, this event offered participants the opportunity to discover Italian in a professional context through restaurant vocabulary, reading a menu, and various practical scenarios. <\/p>\n

As a partner of the event, L\u2019Artigiano extended this culinary immersion with a true gastronomic tour of Italy, introducing guests to products and specialties from several regions. First stop: Puglia, featuring two olive oils from Galantino, paired with Bella di Cerignola and Peranzana olives, followed by Liguria with its Taggiasca olives. Next up was Campania, with Campanian buffalo mozzarella and bruschetta. <\/p>\n

The journey continued in Emilia-Romagna with a focaccia topped with mortadella di Bologna with pistachios, stracciatella, and pistachio pesto, before heading to Veneto for bigoli with San Marzano DOP tomatoes and 24-month-aged Parmigiano Reggiano. Finally, it was time for Sicily, featuring pistachio cannoli and baba with whipped cream and strawberries, not to mention a presentation of the new Astoria Prosecco. <\/p>\n

But behind this tasting lies a desire to share knowledge. For Daniela Quaranta, CEO of L\u2019Artigiano, the goal is to help professionals better understand the origins, terroir, and traditions associated with Italian products. \u201cWhen a chef discovers a product\u2019s history, its terroir, and how it\u2019s traditionally used, they can in turn share that story with their teams and customers,\u201d she explains. This approach brings Italian producers, chefs, and Mauritian professionals together around a shared vision: bringing a culture to life through its most delicious expressions. <\/p>\n

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What if we took a tour of Italy without leaving Mauritius? On September 13, L\u2019Artigiano participated in \u201cA Taste of Italy: Italiano in cucina,\u201d an event held at Voil\u00e0 Bagatelle centered on the Italian language, cuisine, and craftsmanship. It was a culinary immersion designed for professionals in the hotel and restaurant industries. From language to […]<\/p>\n","protected":false},"author":3,"featured_media":40898,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[1766],"tags":[],"class_list":["post-40897","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t